Raspberry Souffle

Contributed By: Kay Davis

Ingredients:

2 cups raspberries, sweetened
1 envelope of unflavored gelatin
? cup cold water
2 slightly beaten egg yolks
1 tblsp. Lemon juice
? tsp. vanilla
3 egg whites
? cup sugar
? cup evaporated milk, chilled

Method:

Attach a foil collar to the top of a 1 ? quart souffl? dish.
Chill mixer bowl and beaters in freezer.
Process raspberries and strain to remove seeds. You will have about ? cups.
In a saucepan soften gelatin in water for 5 minutes. Add egg yolks; cook and stir over low heat until gelatin dissolves and the mixture coats the back of a spoon.
Stir in vanilla and lemon juice. Cool slightly. Stir in raspberries. Chill until slightly thickened.
Beat egg whites until soft peaks form. Add sugar until stiff peaks form. Fold this into the raspberries mixture.
Using the chilled bowl and beaters, beat the evap milk until stiff peaks form. Fold into the other ingredients.
Transfer into the prepped soffle dish.
Chill 6-12 hours.


Return To List Of Recipe Titles